[cwcdesign]

I tried a recipe for Rory’s scones, originally created by the Allen family of Ballymaloe. I tried halving the recipe, but I didn’t realize how small the scones were. They are small, savory ones to go with soups or salad - an Irish biscuit so to speak.

[cwcdesign]

Joan, a very, very belated birthday to you? it sounds like you had a great day,

During the week I made an asparagus and bok choy frittata which I ate for dinner and then a couple of breakfasts. Although it called for a drizzle of sesame oil to make it more Asian, I would not use the oil again.

I also made some ginger carrot soup from Simon Pearce’s cookbook. It’s one of Will’s favorites.

[cwcdesign]

Living by the shore, we always had iodized salt because it was supposed to help with the salt not retaining moisture. It didn’t, we always had to add rice to the shakers. I think I still buy iodized when I buy table salt, but I mostly use Kosher.

Interesting BA, I have a thyroid issue and iodine has never been mentioned to me. Maybe because of the type.

[cwcdesign]

Last night I made Slow Cooker Buffalo Chicken and brown rice to serve it on. It will last us a couple of days.

[cwcdesign]

I made MrsCindy’s chocolate chip cookies yesterday and used on of my new cookie scoops. Boy, did that save a lot of time!

[cwcdesign]

I’m not baking yet, but this blog post popped up in my mail today and it made me think of BakerAunt.

Buckwheat Crepes Recipe {Naturally Gluten-Free}

[cwcdesign]

Today was so nice we brought out the grill and I grilled chicken breasts marinated in Newman’s Caesar dressing - I highly recommend it. We also had asparagus and mashed sweet potato.

[cwcdesign]

I’m making crockpot jambalaya which I haven’t made in over a year because o& the white rice. So I’m going to make it with brown rice. One reason I like this recipe is you cook the rice after the rest of the dish is cooked - take all the liquid for cooking the rice. And, with the new method of cooking brown rice that I found in the Boston Globe, it will be great!

[cwcdesign]

BA, looks like I won’t be making oatmeal bread today. My buttermilk didn’t last - I didn’t realize how long ago I bought it - the sell by date was December 17th which means I probably bought it in November! Where does the time go? I thought I’d bought it in January.

[cwcdesign]

Another buttermilk question. I was planning to make MrsCindys Irish oatmeal bread again tomorrow - some of my ingredients arrived from KAF today. I ran out of milk - there’s 2 cups in the sort of starter. But I have buttermilk which I know I can use (it gets boiled with the oatmeal). Since it’s a yeast bread, do I have to worry about baking soda?

And, the recipe calls for honey which I don’t have enough of. I’m thinking of substituting maple syrup or Lyle’s golden syrup. Any thoughts on which you’d use. I think either would be a good choice.

• This reply was modified 8 years, 3 months ago by cwcdesign.

[cwcdesign]

Last night I broiled salmon and roasted cauliflower. Tonight I made a salad with the lwftover salmon and the lemon Caesar dressing

[cwcdesign]

I cooked a half bag of noodles left over from turkey soup. Then I tossed them with some butter, goat cheese, Parmesan cheese and leftover chopped roasted asparagus. It was just right for Sunday night.

[cwcdesign]

Thanks BA!

[cwcdesign]

I made a blueberry cake from a friend’s recipe - very easy and the blueberries were on sale. I used ½ AP and ½ WWW. The recipe called for ½ cup milk and I realized I could have used my buttermilk, but then I started wondering about baking soda to neutralize it. It had baking powder and that has baking soda in it, correct? So I would not have needed to add baking soda?

[cwcdesign]

Wish I’d known earlier. Don’t have the ingredients either

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